Maialino's Olive Oil Cake

Author Notes

Olive oil cake at its best has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. Pulling this off should be easy—there aren't even egg whites to whip and fold, or butter to cream—but it isn't always. This one, however, is perfect, and will ruin you for all others. Recipe from Maialino Restaurant in New York City, where they also serve it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream. The recipe is pictured here with Michelle Polzine's Slow-Roasted Strawberries from Genius Desserts by Kristen Miglore (Ten Speed Press, September 2018).

Helpful tools for this recipe:
- Olipac Stainless Steel Olive Oil Dispenser
- GIR Silicone Grip Whisk
- Mosser Glass Cake Stand

—Genius Recipes

Test Kitchen Notes

Why is this the most beloved Genius dessert of all time? We'll tell you: It's irresistibly moist, rich and flavorful without being cloying, and exceptionally simple. Mix together some wet ingredients in one bowl, dry ingredients in another, tip the combined mixture into a cake pan, and boom. You've got a foolproof, good-no-matter-what cake. No butter softening or egg whipping or mixer wielding necessary. And because of all the moisture in the batter, there's not even the slightest chance of the cake overbaking and drying out.

On the olive oil: Since it's the primary flavor in the cake, use one that you'd be happy featuring in a salad dressing. A fruity type will complement the Grand Marnier and orange zest in the batter, while a peppery, grassy kind will create a wonderful savory contrast. It's really a matter of personal taste.

Of course, because our community loves this cake so much, they've found ways to make it their own: They've swapped out some of the all-purpose flour for almond meal and cornmeal; they've used infused olive oil for an even more pronounced punch of flavor; they've used other liqueurs in place of the Grand Marnier, to give the cake a slightly different personality; they've even added cocoa powder, espresso powder, and matcha powder (separately!) to the batter to give it a whole new groove. Mix-ins, too, aren't part of the original cake's deal, but chopped nuts, chocolate chunks or chips, or freeze-dried strawberries or raspberries would all be spectacular. Choose your own adventure—you can't go wrong any way. —Brinda Ayer
—The Editors